Puff Pastry Tartlets “Boat” with Red Fish and Cream Cheese

by Editorial Staff

The baked goods can vary. You can bake bases for appetizers from puff pastry and fill them with interesting filling – it will not only be tasty, but also beautiful. Puff pastry “boats” filled with cream cheese, salted red fish and greens are a clear confirmation of this. Such an appetizer is even worthy of a New Year’s festive table!

Cook: 40 mins

Servings: 9

Ingredients

  • Yeast-free puff pastry – 450 g
  • Redfish (slightly salted) – 150 g
  • Cream cheese – 150 g
  • Egg – 1 pc.
  • Lettuce salad – 2 pcs.
  • Lemon – 3 circles
  • Poppy – 1 teaspoon
  • Fresh dill – 1 sprig
  • Flour – for working with dough

Directions

  1. Prepare all ingredients. Defrost the puff pastry. Cream cheese can be taken with the addition of herbs and herbs – it will be even tastier.
  2. Roll out the puff pastry into a square layer with a side of about 25 cm and a thickness of 3 mm.
  3. Cut the dough into 9 squares with a side of about 8 cm. If you want to get small “boats”, you can roll out the dough even thinner and cut it into 15 squares with a side of about 6 cm. Turn on the oven to heat up to 180 degrees.
  4. Fold the square of dough in half, connect the opposite short edges by pinching with a fork. Dip the fork in flour to prevent it from sticking to the dough. Then unfold the dough so that you get a “boat”.
  5. Form boats from the remaining dough in the same way. Place the pieces on a parchment-lined baking sheet.
  6. Break the egg into a cup and loosen it with a fork. Lubricate the surface of the boats with an egg with a cooking brush.
  7. Sprinkle the puff pastry “boats” with poppy seeds on top, put them in an oven preheated to 180 degrees and bake for 20 minutes.
  8. The dough is beautifully browned, increased in size – the “boats” can be taken out of the oven. Cool them down by placing them on a plank or wire rack.
  9. Cut the lemon slices into quarters. Cut the fish with a sharp knife into thin long strips.
  10. Slightly push the middle of the boats inward with a spoon.
  11. Place the cream cheese in a culinary envelope (or bag with the corner cut off).
  12. Fill the boats with cream cheese.
  13. Cut the lettuce leaves into strips. Make a “sail” – with the handle of a spoon gently drown a strip of lettuce into the cheese along one side of the “boat”.
  14. Roll the strip of fish into a roll and place it in the “boat”, slightly dipping it into the cheese. Next, stick a quarter of lemon and dill leaves into the cheese.
  15. Puff pastry “Boat” tartlets with salted red fish and cream cheese are ready. The appetizer can be served on the festive table.
  16. The combination of fish, lemon, cream cheese and dill is perfect, and the puffy puff pastry makes the snack even more appetizing and satisfying.
Bon appetit!

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